Lemon cake step by step recipe with photos

Description

At the mention of the word "pie", almost all men, and with them the lion's share of women immediately imagine the mountain of dirty dishes, prolonged standing at the stove and kitchen table and challenging, responsible recipe, one name components exotic dishes and to say not all of us can.

Ingredients

Instructions

Today let's try to break this stereotype and to cook simple, even a very simple lemon cake, using a minimum of ingredients, very sorry minuscule dishes and spending for everything from power hour.So, in the menu – lemon pie. But what kind of pie without a test (although it happens)?First soften the butter. It should be well-padded, so either get it in advance, or 15 seconds in the microwave.

In addition, take two cups of flour (ordinary or 2.5),

and mix well until smooth. The dough cool, and do it with a spatula or a spoon will not work, so do your hands.

Two-thirds of a glass of warm milk,

and dissolve in a teaspoon of active dry yeast.

Ten minutes later they came. Add them to our semi-finished product test,

hammer there one egg, add a pinch of salt

and mix well. Take him for an hour ... and a half in the fridge, and they still go about their business. Of course, if time is short, for example hungry guests on the way, can this wait and lowered, but the lemon cake will taste better if you let the dough "rest a bit".

Time has flown by, and it's time to make the filling. But no need to do it in advance, otherwise the lemon juice and it will flow. The best option did was put, and while turn on to heat the oven to 160 ... 170 degrees.One large lemon and grate on a coarse grater or chop it in a blender

add a Cup of sugar

and mix well.

Form for baking or just a frying pan without a handle burs with high cover with baking paper, and 2/3 of the dough spread so as to form not only a crust of uniform thickness, but higher sides on it, because the lemon filling is quite runny.

Pour it,

and the top cover layer from the remnants of dough, and well semiplan around the perimeter to make the filling turned out "in house".

Baked lemon tart 35 ... 40 minutes on the middle shelf until the top crust is Golden brown, take out and immediately remove the baking paper. Almost guaranteed stuffing leaked a little, and sugar until hot, remove it is not difficult, and then it is no "forces would not unstick". Now let lemon pie to cool slightly, although given the stunning, delicate scent, do it just like Oh no.

And though we certainly did not meet the promised one hour (trying to do everything according to instructions, and the hand is not yet filled), taste of pie turned out just awesome. And if you want to add a little bit of snow motifs in the decoration, sprinkle it (of course, when it cools down) with powdered sugar.